DINNER MENU
Love your meal and want to buy a round of beers for the Chefs? $10
APPETIZERS
*Tuna Tartare 21
Ahi – house guacamole – wasabi cream –
wonton chips
Smoked Duck Wings 27 GF
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija
Meat and Cheese Board 29
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
Lump Crab Cakes 28
3 jumbo lump crab cakes – dijon aioli – local greens
Burrata 19 VEG • GF
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Parmesan Roasted Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Roasted Garlic Hummus 16
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash and farm fresh vegetables
Fried Green Tomato 25
Buttermilk marinated and house seasoned and oil crisped served with cajun remoulade, local sweet corn salsa, and blue crab accompanied by baby herb
SOUP
Chefs Whim – MP
SALADS
Add to any salad:
Fried or Marinated • Grilled Chicken 11
Salmon 14 • Crab Cake 9
3 Blackened Jumbo Shrimp 16
Street Corn Salad 17 VEG • GF
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
The Gafford Caesar 15 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2
Farm Stand 15
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
VEG (Vegetarian) VEGN (Vegan) GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
ENTREES
*THE BURGER 20
8oz blend of brisket, short rib and ground chuck – mature cheddar
cheese – veggies, served on a buttered brioche bun and served with
house kettle chips
add: bacon or guacamole 2
THE GAFFORD 65
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add: Maytag bleu cheese 4 • 1 crab cake 9 • 2 blackened shrimp 15
MABEL’S FRIED CHICKEN 25
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
*8oz BEEF FILET MIGNON 56 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed local red potatoes and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9 • 2 blackened shrimp 15
SOUTHERN STYLE MEATLOAF – While it lasts 28
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks overgarlic confit mashed local red potatoes and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
*MAPLE BRINED DOUBLE BONE PORK CHOP 40 GF
16oz double bone Duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed local red potatoes and local vegetables
SCOTTISH SALMON 31 GF
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
LOCAL SWORDFISH 35 GF
Fire Grilled and finished with house chimichurri and aji amarillo crema served over wild grains and local vegetables
ROASTED CHICKEN 27 GF
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed local red potatoes and local vegetables
BLACK ANGUS SHORT RIB 36
Overnight braised short rib topped with herb roasted wild mushrooms and finished with a roasted garlic and heirloom tomato demi-glace over garlic confit mashed local red potatoes and local vegetables
AHI TUNA 37
Sushi grade tuna blackened and seared rare with morita ponzu, roja chimichurri, and fresh mango salso over wild grains and local vegetables
SHRIMP AND GRITS 33
Marinated and Blackened Jumbo shrimp, T’s jalapeno cheese grits, low country creme, cotija and rosted corn
BUTTERNUT SQUASH RISOTTO (While it lasts!) 26 GF
Roasted butternut squash, dried cranberry, toasted hazelnuts, baby herbs, finished with goat cheese creme
SNAPPER SCAMPI 40
Herb dusted local snapper served pan roasted with two jumbo garlic shrimp, finished with roasted garlic and white wine butter sauce over wild grains and local vegetables
ANCHO HANGER STEAK 45 GF
Ancho-garlic marinated 10oz Revier Black Angus hanger steak served with port wine demi-glace finished with black truffle chefs butter served over garlic confit mashed local red potatoes and local vegetables
DESSERTS
7 layer
Carrot Cake 14 VEG
with cream cheese icing
Ricks
Peanut Butter Pie 13 VEG
with chocolate cookie crust and fresh whipped cream
Chocolate Ganache Cake 17
served with pistachio gelato and butterscotch drizzle
Pumpkin Spice
Creme Brulee 15
topped with caramel, candied pecans and whipped cream
Menu updated January 8, 2024